Expert: Elyse Grau - 11/26/2009

Question
I followed a recipe for mixing up a big batch of oatmeal muffin mix that one can leave in the refrigerator and use over six weeks. I baked a batch right after I mixed it up. The baking soda taste was very strong. First question--will that taste get weaker the longer the mix is in the refrigerator? Second question--if the answer to the first question is no, is there anything I can add to the batter now to remedy this situation? Thanks!

Answer
Lois:
Boy, six weeks seems a long time to keep a batter, or is it just the dry ingredients you keep?

First of all, did you taste the muffin while it was warm? The baking soda taste is usually more prevalent while the item is still warm but goes away as it cools.

On the other hand, there would have to be an overabundance of the leavening in the batter for it to work. This is because soda starts working as soon the liquid ingredients are added. So if you are storing the batter, the leavening ability of the soda is decreasing as it sits. I'm really not sure if the taste would become weaker as well. If it is a batter, trying to add more flour/milk to offset the excess soda would require more mixing which would in turn make the muffins tough (they'd still be edible though, so it's a toss-up).

If it is a dry-ingredient only mix, then I would add a bit more flour and maybe baking powder (maybe 1/2 tsp/cup of flour?) to offset.

Elyse